Friday, June 1, 2007

Vegetable Omelet Recipe

Ingredients:3/4 cup fat-free egg substituteOR6 egg whites1 dash black pepper1/8 cup non/lowfat cheese1/8 cup pineapple tidbits1/8 cup green pepper, chopped1/8 cup onion, chopped1 whole mushrooms, slicedGround paprikaDirections:Coat skillet with nonstick cooking spray, and preheat over medium heat. Place the egg substitute or egg whites in the skillet, and sprinkle with the pepper. Let the eggs cook without stirring for about 1 1/2-2 minutes.Lift the edges of the omelet with a spatula, and allow the uncooked egg to flow below the cooked portion. Cook for another 1-2 minutes.Add vegetables and cheese on one half of the omelet. Fold the other half over the filling, and cook for 1-3 minutes. Sprinkle with the paprika.Nutritional Information: Calories: 145; Fat: 0.5 g; Cholesterol: 5 mg; Protein: 25 g; Fiber: 2.5 g; Sodium: 400 mg